February 15, 5 p.m. – 7:30 p.m. @ Corner Peach kitchen
Join Chef Chris Deraiche for an inspiring exploration of raw and lightly cured preparations—from the bright freshness of crudo, to the delicate sear of tataki, to the bold flavour of a perfectly seasoned tartare. With his warm, approachable teaching style, Chris demystifies these restaurant-favourite dishes and shows guests just how achievable they are at home. The evening begins with an essential conversation about sourcing and handling fish: how to choose it, how to clean it, and how to prepare it safely and beautifully. From there, you’ll dive into the nuances of three distinct techniques—tartare, tataki, and crudo—learning how each creates a unique texture, flavour profile, and presentation. Guests will also discover how to make thoughtful variations inspired by a theme or place, balancing acidity, richness, and aromatics. Throughout the class, you’ll enjoy a guided tasting of small plates featuring creative expressions of each preparation, paired with wines that elevate and complement their delicate profiles. To finish, you’ll be treated to a light and elegant pavlova with lemon curd and dark chocolate—a crisp, cloud-like dessert that brings the evening to a sweet close.
